Keto Ice Cream Base Recipes

THE BEST LOW CARB KETO ICE CREAM RECIPE (5 INGREDIENTS!)

Steps:

• Melt the butter in a large saute pan or skillet (not a saucepan!) over medium heat.
• Add powdered Besti and 2 cups of heavy cream. Bring to a boil, then reduce to a simmer. Simmer for 30-45 minutes, stirring occasionally, until the mixture is thick (like condensed milk), coats the back of a spoon and volume is reduced by half. It will also pull away from the pan as you tilt it. (This will go faster if you use a larger pan.)
• Pour the condensed milk into a large bowl and allow to cool to room temperature. Stir in the vanilla extract.
• Whisk the almond milk and remaining heavy cream, until smooth.
• Chill the mixture in the fridge for at least 4 hours or overnight. (You can skip this step if you really want to, but the texture will be better if you chill it.)
• Transfer the mixture to your ice cream maker and churn according to manufacturer's instructions, or until the ice cream is the consistency of soft serve. Mine takes about 20-25 minutes. (If you want to add mix-ins, add them toward the end of the churning process.)
• Enjoy immediately, or for firmer, scoopable ice cream, transfer to a freezer container and freeze for 2-4 hours, until firm.
• Transfer the mixture to a freezer container (like a 9x5 in (23x13 cm) loaf pan) and smooth the top with a spatula. Line the surface with a piece of parchment or wax paper to keep ice crystals from forming.
• Freeze for 4-6 hours, until firm. Stir the ice cream during the freezing process, every 30 minutes for the first 2 hours and every 60-90 minutes for 2-3 hours after. (If you want to add mix-ins, gently stir them in after the first hour.)

KETO ICE CREAM BASE RECIPE

Steps:

• The day before, freeze the freezer bowl according to your ice cream maker's instructions.
• Day of, blend together coconut milk, coconut cream, vanilla, and keto honey in a food processor. Here is the food processor I use. Scrape down the sides of the processor as needed. Blend until smooth and well mixed.
• Add liquid monkfruit drops to taste. I used 26 drops. Blend until smooth and well mixed.
• Pour mixture into ice cream maker. Follow directions for making ice cream according to ice cream maker's directions.
• Enjoy immediately if you like soft ice cream. If you like firmer ice cream, pour into an ice cream container and freeze for 2-5 hours, until firm.
• Ice cream is best the first day. On Day 2 and forward, set ice cream out at room temperature to thaw for 20-90 minutes, until creamy and scoopable. Enjoy! Storing instructions below.